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1
Mix all stuffing ingredients and set aside.
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2
Mix smeed, flour, and salt.
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3
Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
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4
Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
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5
Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
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6
Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
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7
Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
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8
Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
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9
Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
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10
Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
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11
Remove from oven and dip in cold syrup (Thin Attar).
